F E AT U R E - C H E F ' S TA B L E
Here’s another one to try folks...
ING RE
Spring greens, speck and parmesan pappardelle D
IENTS 200 g pasta dough cut into pappardelle 80 g sugar snap peas 80 g garden peas 40 g brussels sprout leaves 50 g asparagus spears 70 g speck (smoked bacon), chopped 5 onions, finely diced 5 glasses white wine 150 ml whipping cream 100 g finely grated Parmesan 40 g pea shoots
1. Bring approximately 6 litres of lightly salted water to a vigorous boil. Plunge all greens into the boiling water and blanch for 1.5 minutes. Plunge into iced watering to refresh. Drain well and dry on absorbent paper. 2. Bring another 6 litres of salted water to a vigorous boil. Add a few drops of olive oil to the water. Blanch the pasta for 3 minutes and refresh in iced water. 3. In a separate pan sweat finely chopped onions with the speck. Add white wine and cream and simmer for 3-4 minutes. Add blanched greens and blanched pappardelle. Add grated Parmesan and pea shoots and toss lightly in the pan. 4. Transfer to a bowl and serve immediately.
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